Gerry Frank in the Oregonian Newspaper

For fabulous French/Northwest cuisine in an upscale setting, head to Tim Garling’s Jackalope Grill (750 N.W. Lava Road, Suite 139, Bend; 541-318-8435). If the weather permits, I suggest a seat in the beautifully lit (and heated) garden courtyard. The local art accents on the interior walls, soft lights and French music create a beautiful ambiance inside as well.

If you’re one to ease into dinner, the award-winning Dungeness crab stuffed mushroom caps, Salt Spring Island mussels special and crisp pear and butter lettuce salad make for great starters. The menu includes game entrees, filet mignon, schnitzels, fish, charbroiled ri­beye steak, osso bucco prepared with pork and other delicious items from local ingredients. If you’re unsure, take my advice and order the Anderson Ranch Oregon rack of lamb; it just might be the best rack of lamb that I’ve ever had. A variety of luscious desserts, such as dense chocolate cake (desserts are ever-changing), is always fresh from the kitchen. The extensive wine list and cocktails make for great pairings.

Chef Tim Garling’s award-winning restaurant is the result of culinary training in Paris and a successful restaurant venture in Utah. For a consistently great meal every time, visit Jackalope Grill 5 p.m. until close (about 9 p.m.) daily; happy hour is 4:30 to 6 p.m.